Veal and Mushroom Roulade

Veal and Mushroom Roulade



1 boneless Cedar Springs veal breast (about 2-1/2 to 3 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/3 cup dry Marsala wine
1/3 cup water

Ingredients for Filling

1 tablespoon olive oil
4 cups chopped button and cremini mushrooms
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary leaves
Salt and pepper


  1. Prepare filling. Heat 1 tablespoon oil in stockpot over medium heat until hot. Add mushrooms and garlic; cook and stir 5 to 7 minutes or until mushrooms are tender and liquid has evaporated. Stir in rosemary. Season with salt and pepper, as desired. Remove from heat; cool.
  2. Unroll veal breast; trim fat. Sprinkle evenly with 1/2 teaspoon salt. Spread filling evenly over veal, leaving 3/4-inch border. Roll up jelly-roll fashion; tie with string at 1-1/4 inch intervals.
  3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.
  4. Remove veal; keep warm. Skim fat from cooking liquid. Carve veal crosswise into slices. Serve with cooking liquid, if desired.


Cook’s Tip: A boneless veal breast will yield three and one-half 3-ounce cooked, trimmed servings per pound.

Recipe and image provided by the Beef Checkoff Program. 

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